Cooking Instructions
1.
Heat a splash of olive oil in a large non-stick frying pan over a medium heat. Add the
garlic (2 cloves)
,
thyme (4 sprigs)
,
onion (2)
,
carrot (2)
and
celery (2 sticks)
. Season with salt and pepper and cook for 5 minutes until the veg begins to soften.
2.
Add the
M&S Remarksable Value white mushrooms (300 g)
and cook for another 5 minutes, then stir in the
tomato purée (1 tbsp)
and cook for another 30 seconds.
3.
Add the
chopped tomatoes (1 tin)
,
stock (350 ml)
and
lentils (1 tin)
. Bring to the boil, then reduce the heat to medium-low.
4.
Cover and simmer for 35-40 minutes, until the lentils are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry.
5.
Meanwhile, preheat the oven to 160°C fan/180°C/gas mark 4. Heat the
mash (2 packs)
according to the packet instructions.
6.
Transfer the lentil mix to an ovenproof dish (or keep in the pan if it’s ovenproof). Spread the mash evenly over the lentil mix, then fluff it up with a fork. Season with salt and pepper and cook in the oven for 5-10 minutes, until crispy.
7.
Divide between serving dishes and serve with a side of
green beans (350 g)
.